Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-12-02

ST les of the bag. Pearl beads, the size of
pepper. corns, are used TO join the rib
bons At the sides. One iuch below the
'ringe ends work. with gold twist, a row
of eyeIets an inch apart. A silk cord
which has tassels to correspond in color
with the ribbon, is laced in the eyeIets
and drawn up and tied when the bag Is
closed. floral design is painted in
water colors on each OF the four sides of
the bag. Violets, psnsies, and grasses
are especially appropriate, as their colors
harmonic beautifully with the gold col
ored ribbon.
KNITTED SLIPPERS.
Materials-Two ounces of blue and one
ounce of tan color Starlight Germantown
yarn; two knitting needles, No. Is. Cast
on twenty-fve stitches with blue yarn,
and knit across plain.
First row-Fiye plain, in each OF the
next Is stitches work l plain, seam,
thus increasing fifteen stitches; knit last
stitches plain, making in all 40 stitches.
Second row-Kait 5 p!sin with blue, tie
on tan color, and knit plain with tan
color, carry blue wool along on back,
knit blue, then carry along tan color
and knit 6 tan, then blue, 6 tan, then 5
blue.
Third row-Five blue, bring blue yarn
in front, knit tan, bring tan-color in
front, knit blue, knit 6 tau-color, 6 blue,
6 taI-color, blue.
Fourth row-Like second. Widen by
picking up l stitch at beginning and end
OF row.
Fifth row-Like third. Proceed in this
manner until you have Sc rows, widening
in every 4th row 2 stitches; you now
should have Is stitches on each side of
the ribbed part.
Flfty-seventh row-Bind of II stitches
and knit only the ribbed part for II rows,
leaving the remaining Is stitches on nee
die; In the first row of the II rows pick
up l stitch, and this stitch and the stitch
on the other side of ribbed part must al
ways be knitted blue. Bind Off the ribbed
part
First row of side part-Cast on 8
stitches with blue on the needle, with the
Is remaining stitches to form rib around
top.
Second row-Knit blue, tan color,
carry as before blue yarn along the back,
knit rest with blue wool.
Third fowls blue, 6 tan, bring blue
yarn in front, blue. Continue these two
rows until the strip has the desired
Ter 9Th. Bind Off and sew on the front
part. The rl0bed part along the strip
push down, allowing the threads TO come
above SO tnat a narrow ribbon can be
laced through; tie in bow on 'front.'
Eva M. Niles, East Gloucester, Mass.
RECIPES
Boiled Onions-W ash, peel and boil in
mix and water ten minutes, and drain.
Put in more boiling water aud cook one
hour. Season with salt and pepper, and
serve with drawn butter.
Molasses Candy-Oae cup of New Or
leans molRsses, lone tablespoon Of vinegar,
one cup Of brown sugar, one ounce OF
melted butter; boil until it hardens when
dropped in cold water; add teaspoon Of
sugar, and pour in buttered plates.
When cool, pull and cut in sticks.
Premium Tea Cakes-Three eggs, two
cups Of butter, three Of sugar, one Of
sour milk, one and one-half teaspoUntuls
Of soda (scant messure), and q favOring
Of lemon. Use enough -four to make a
soft dough, roll out thin, cut and bake in
moderate oven.
Peanut Candy-Shell two quarts OF pea
nuts, sitter being properly roasted, re-
moving the skins. Boil teacuo Of mo-
lasses and teacup of sugar together u1-
til brittle, stir IN half 8 teaspoon of dry
soda, then the shelleG peanuts. Flavor
with extract of vanilla or lemon. Pour
in buttered plstes., When pretty cold
mark off in sticks.
Surprise doughnuts-One cupful of
butter; two cuptuls Of powdered sugar,
three eggs, cinnamon to taste, -four to
make stiff dough, half 8 jar of some
firm jam or marmalade. Rub the butter
ana sugar together, add the beaten eggs,
seasoning and Fl ,ur. Roll out quite thin
and cut into small round or obloDg cakes.
In the center Of each put half teaspoon
full of the jam, roll the dough tightly
around this, and drop into boiling lard.
Turkey Salad-Cut all the white meat
from the bones Of a boiled or roasted
turkey, and mince it with knife into
small pieces. Cut into half-inch lengths
enough celery to equal the quantity of
minced meat. Do not use the Chopping-
knife for either. Season to taste with
salt and pepper, moisten with vinegar,
and mix into mayoDnaise dressing.
Reserve enough Of the dressing to pour
over the salad when it is mounded in the
bowl.
Sweet Potato Puddlng-To five beaten
eggs add half pound of powdered sugar,
rubbed into the same qu2ntity OF butter,
q pound OF mashed sweet potato, boiled,
and little milk. A wineglsss of mixed
wine and brandy improves the flavor, and
such delicate spice as nutmeg, mace and
cinnamon. Make rather thick batter,
and pour it into deep pie plates lined
with puff paste. Have several layers Of |
paste around the edge. Bake in 8 quick |!
oven, and serve cold.
PaodiDgs Of Irish potatoes may be made |
in the same way.
Orange Custsrd-The grated rind of |
two large oranges, and the juice of four;
eight eggs; half pint Of water; one cup |
full of sugar. Add the orange rind and |
juice to the whites Of the eggs, beat well; !
and add the water, Set away ::or on hour,
sn6. put the yolks In cool place. Beat
the yolks. at the expiration Of the time,
with the sugar, and add to the orange
mixture. Strain into pitcher, and set |
this into saucepan OF water. Let the |
water boil rapidly, stirring the mixture |
constantly, for about fifteen minutes, or
until it thickens. Cool, and pour into i
glass cups. Let it get entirely cold be-
fore serving.
Oyster sslad-Drain the liquor from
quart of oysters and cut them into dice.
Cut the white part of one bunch of celery
into pieces of similar size. Beat two eggs
light, and add teaspoonful OF powdered !
sugar, then whip in great spoonful OF
salad ell, until 1t is light cream. Rob
the yolks of two hard-boiled eggs to q
powder: mix with them q spoonful each of